Coconut Cake with Rum
Description
Homemade baked goods for tea. A light base, rich sweet cream flavor, and tart fruits for decoration. Want to try it already? Then you definitely need to read about it. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. First, prepare the dough. In one bowl, mix flour with sugar, baking powder, and salt. In another container, beat soft butter with coconut cream and sugar. Then add egg yolks, rum, and vanilla. Mix everything together and pour in the coconut milk. Mix once more.
- 2
Step 2
2. Separately beat the egg whites with a pinch of salt until stiff peaks form. Then gently fold them into the butter mixture, and finally add the dry mixture. Mix the batter.
- 3
Step 3
3. Divide the dough into two parts. Pour each part into a baking pan. Bake 2 sponge cakes for 40 minutes in the oven at 180 degrees.
- 4
Step 4
4. Meanwhile, prepare the cream. In a saucepan, bring the rum and coconut milk to a boil. Then simmer the mixture over low heat, stirring constantly, for 20 minutes. After that, let it cool. Meanwhile, beat the soft butter with sugar and salt until smooth, then add milk. Whip the cream until light and fluffy. Spread the cream over the top of one cake layer, place the second layer on top, and then completely cover the entire cake with the remaining cream.
- 5
Step 5
5. Smooth the outside of the cake. Add coconut flakes around the edges. Place kiwi slices on top.
- 6
Step 6
6. Also decorate the cake with pomegranate seeds. Everything is ready!